A novel UHPLC method for determining the degree of coffee roasting by analysis of furans

Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post‐harvest processing methods

“…Caramelization (a pyrolysis reaction) leads to the formation of volatile acids, ketones, and furans (oxygen-containing heterocycles). 37,70 When reducing sugars are heated in the presence of amines (peptides, amino acids), the Maillard reaction occurs, which is the origin of pyridines, pyrroles, and pyrazines (which are nitrogencontaining heterocycles). 21,71 An additional reaction during the roasting of coffee is the nearcomplete degradation of chlorogenic acids, which form phenol and derivative compounds.…”

“…Much of the coffee aroma development in roasted beans is caused by the degradation of sugars and polysaccharides from the green beans through non‐enzymatic browning reactions. Caramelization (a pyrolysis reaction) leads to the formation of volatile acids, ketones, and furans (oxygen‐containing heterocycles) 37,70 . When reducing sugars are heated in the presence of amines (peptides, amino acids), the Maillard reaction occurs, which is the origin of pyridines, pyrroles, and pyrazines (which are nitrogen‐containing heterocycles) 21,71 …”

Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction

“…Consequently, assays were repeated changing the vortex agitation by plate shaking (15 min) and avoiding the evaporation stage. In addition, during the extraction and purification process, cold solvents were used, stored until their use in a refrigerator at 5 • C. In these conditions, recovery percentages increased to 40% for AA and MF and 60% for F. It is well known that MF and F are volatile organic compounds, and for this reason, many sample preparation protocols are only based on SLE, without a purification step [16,21,27,40]. However, these extraction protocols cannot reduce the ME, making it difficult to identify and analyze the target compounds, negatively affecting the useful life of the chromatographic column.…”

“…Up to date, AA and furanic compounds have been analysed in conventional foods, such as bread [ 14 ], breakfast cereals [ 15 ], coffee [ 21 ], snacks [ 22 , 23 ], Chinese commercial foods [ 24 ], caramel colors and beverages [ 25 ] or dairy formulas [ 26 ], using high-performance liquid chromatography (HPLC) with diode array detector [ 14 ] or coupled to mass spectrometry [ 19 , 23 , 25 ]. Nevertheless, no chromatographic method that performs the simultaneous analysis of AA, F, MF and HMF in foods has yet been described.…”

“…All these ingredients provide a large number of carbohydrates, fats and proteins, which together with the high number of proteins found in insects make the analysis of these foodstuffs very difficult. Usually, solid-liquid extraction (SLE) with polar organic solvents [ 23 ], acidified water [ 21 , 26 , 27 ] or mixtures of water with organic solvents [ 24 ] in combination with reagents to clarify and eliminate interferences (Carrez I and II) are used for the analysis of conventional foods. Nonetheless, to reduce matrix effects, to remove interferences and to improve the limits of the method, SLE has also been combined with solid-phase extraction (SPE) [ 14 ], dispersive solid-phase extraction (dSPE) [ 24 ] or the modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged & Safe) protocol [ 25 ] using commercial sorbents.…”